Enjoy the rich flavours of braised lamb neck with quinces, a dish that combines tender lamb, aromatic spices, and the subtle sweetness of quinces.
Slow-cooked to perfection with smoked paprika, this recipe promises a delightful fusion of savoury with its melt-in-your-mouth textures and exquisite flavours.
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Braised lamb neck with quinces
Ingredients
1,5 kg Lamb neck cut into 1,5cm discs, ask your butcher to do that for you
1/2 Cup cake flour
Salt and pepper to taste
Some olive oil and butter for frying
1 kg Baby onions, peeled
6 Garlic cloves peeled and grated
5cm piece fresh ginger peeled and grated
15 ml cumin seeds toasted and crushed
15 ml Coriander seeds toasted and crushed
4 Bay leaves
500 ml Lamb or Chicken stock
50 ml Apricot jam or quince jelly
20 ml Spanish smoked paprika
15 ml red wine vinegar
4 Large Quinces, peeled, cored, cut into wedges, and placed in some lemon water
Method
Preheat your oven to 150 degrees Celsius.
Sprinkle the flour over the meat and season to taste with the salt and pepper. Mix through.
Place some olive oil and butter on a medium in a large casserole that fits into your oven.
Shake off any excess flour and fry the meat until golden brown.
Add the onions, garlic, ginger, cumin, and coriander and sauté until cooked and fragrant.
Add the bay leaves, stock, apricot jam, paprika, and vinegar and mix through.
Cover the pot with a lid or foil and place in the oven for 1 and a half hours.
Add the quinces and cook for another hour and a half or until the meat and quinces are soft and the sauce has reduced.
Season to taste and serve with flavoured basmati rice.
Print
Braised lamb neck with quinces
Author: Citizen Reporter
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Category: Lunch, Dinner
Method: cook
Cuisine: South African
1 ,5 kg Lamb neck cut into 1 ,5cm discs, ask your butcher to do that for you
1/2 Cup cake flour
Salt and pepper to taste
Some olive oil and butter for frying
1 kg Baby onions, peeled
6 Garlic cloves peeled and grated
5 cm piece fresh ginger peeled and grated
15 ml cumin seeds toasted and crushed
15 ml Coriander seeds toasted and crushed
4 Bay leaves
500 ml Lamb or Chicken stock
50 ml Apricot jam or quince jelly
20 ml Spanish smoked paprika
15 ml red wine vinegar
4 Large Quinces, peeled, cored, cut into wedges, and placed in some lemon water
Preheat your oven to 150 degrees Celsius.
Sprinkle the flour over the meat and season to taste with the salt and pepper. Mix through.
Place some olive oil and butter on a medium in a large casserole that fits into your oven.
Shake off any excess flour and fry the meat until golden brown.
Add the onions, garlic, ginger, cumin, and coriander and sauté until cooked and fragrant.
Add the bay leaves, stock, apricot jam, paprika, and vinegar and mix through.
Cover the pot with a lid or foil and place in the oven for 1 and a half hours.
Add the quinces and cook for another hour and a half or until the meat and quinces are soft and the sauce has reduced.
Season to taste and serve with flavoured basmati rice.
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